Fluffy Baked Orange Sweet Potatoes

This easy recipe produces a light, fluffy side dish with a bright citrus flavor. The beaten eggs give it an almost souffle-like texture and the cinnamon and orange flavors really work well with the natural sweetness of the potatoes.

Fluffy Baked Orange Sweet Potatoes

Ingredients:

4 or 5 large sweet potatoes (about 2-1/2 lbs)

1/2 stick unsalted butter, melted

2 large eggs, beaten

Zest and juice of 1 orange

1/4 cup half-and-half

1/4 cup triple sec (optional - see notes)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Pinch of freshly ground black pepper

Preparation:Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake until tender when pierced with a knife, about an hour. Remove from the oven and set aside until cool enough to handle.

Lower the oven temperature to 350°F and butter a 1-1/2 quart casserole.

Scoop the flesh of the sweet potatoes into a large bowl and discard the skins. Add the butter and beat with an electric mixer until smooth. Add the orange juice and zest, half-and-half, triple sec, cinnamon, nutmeg, salt and a pinch of black pepper. Beat to combine, taste for seasoning and adjust if necessary, then add the eggs. Beat on medium-high speed until light and fluffy, 1-1/2 to 2 minutes.

Transfer the sweet potato mixture to the prepared baking dish and smooth the top with a spatula. Cover and bake until puffed and slightly golden, about 30 to 40 minutes.

Recipe Notes:Triple sec lends extra pungent orange flavor to this dish, but it can easily be omitted. To substitute, just add an extra 1/4 cup of orange juice, or for a creamier version, 2 tablespoons of orange juice and 2 tablespoons of half-and-half.

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